PENGGUNAAN LARUTAN GARAM DAN KAPUR SIRIH SERTA PENAMBAHAN PENYALUT UNTUK MENINGKATKAN MUTU KERIPIK PELEPAH PISANG PADA UMKM MICHI

Michi is a micro, small, and medium enterprise (MSME) that produces banana stem chips. However, the enterprise faces critical challenges, including enzymatic browning, which results in an undesirable brownish color and a less crispy texture. This program aimed to enhance the quality of Michi’s products and improve production efficiency by applying appropriate food processing technologies. Enzymatic browning was minimized by soaking the raw material in a 5% salt solution for 30 minutes. Texture quality was improved by soaking the coating flour in a 5% Ca(OH)2 solution for 30 minutes, followed by the addition of 0.2% gum arabic to the coating. Product color was enhanced through the incorporation of 2% annatto extract. The program was implemented through lectures and discussions, demonstrations, training, mentoring, and evaluation. Participants included two Michi MSME owners and two facilitators from the Integrated Business Service Center of Purbalingga. The program resulted in a substantial improvement in partner knowledge. Before the intervention, knowledge of enzymatic browning prevention, texture quality, natural colorants, and overall product quality stood at 15%, 15%, 25%, and 50%, respectively. Following the technology transfer, knowledge levels increased to 75%, 75%, 65%, and 100%. The application of food technology interventions and training significantly improved both the product quality and the knowledge capacity of the MSME partners, thereby supporting sustainable small-scale food business development.